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Italian Beef Roast

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Italian Beef Roast
  • Prep 5 min
  • Total 2 hr 20 min
  • Servings 12
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Italian dressing is the secret to a robust and flavorful beef roast.
Updated Aug 30, 2010

Ingredients

  • 1 beef boneless sirloin tip roast (3 to 4 pounds)
  • 1 to 2 tablespoons olive or vegetable oil
  • 1 envelope (0.7 ounce) Italian dressing mix (dry)

Steps

  • 1
    Heat oven to 325°. Place beef in shallow roasting pan. Brush with oil; sprinkle evenly with dressing mix (dry). Insert meat thermometer so tip is in thickest part of beef.
  • 2
    Bake uncovered 1 1/2 to 2 hours or until thermometer reads 140°. Cover beef with aluminum foil and let stand about 15 minutes or until thermometer reads 145°. (Temperature will continue to rise about 5°, and beef will be easier to carve.)
  • 3
    Serve beef with pan drippings.

Tips from the Betty Crocker Kitchens

  • tip 1
    To freeze the leftovers for another meal, seal in a freezer container and freeze up to 4 months. Thaw frozen beef by placing the container in the refrigerator about 8 hours.

Nutrition

140 Calories, 5g Total Fat, 23g Protein, 1g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
45
Total Fat
5g
Saturated Fat
1g
Cholesterol
60mg
Sodium
260mg
Total Carbohydrate
1g
Dietary Fiber
0g
Protein
23g
% Daily Value*:
Iron
10%
10%
Exchanges:
3 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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